APPLE CRUMB PIE

[Guest guest]

APPLE CRUMB PIE

 

The crust and filling can be made ahead.

Crust

1 3/4 cups all purpose flour

1/2 teaspoon salt

6 tablespoons chilled unsalted butter, cut into small

pieces

5 tablespoons chilled solid vegetable shortening, cut

into small pieces

2 tablespoons (or more) ice water

 

Filling

3 3/4 pounds Granny Smith apples (about 10 medium),

peeled, cored, thickly sliced

1 tablespoon fresh lemon juice

2 1/2 tablespoons unsalted butter

1/3 cup sugar

1 teaspoon ground cinnamon

2 tablespoons apple cider

1 tablespoon cornstarch

1/4 cup applesauce

 

Topping

3/4 cup all purpose flour

1/2 cup sugar

1/4 cup (packed) golden brown sugar

3/4 cup chopped walnuts

6 tablespoons (3/4 stick) unsalted butter, cut into

small pieces

1/4 teaspoon salt

 

For crust:

Mix flour and salt in processor. Add butter and

shortening; using on/off turns, cut in until mixture

resembles coarse meal. Drizzle 2 tablespoons ice water

over. Process until moist clumps form, adding more ice

water by teaspoonfuls if dry. Gather dough into ball;

flatten into disk. Wrap in plastic. Chill 1 hour.

 

Roll out dough between 2 sheets of plastic wrap to

14-inch round. Transfer dough to 10-inch-diameter

glass pie dish. Fold overhang under. Crimp edges

decoratively. Pierce bottom of crust all over with

fork. Freeze crust 15 minutes. (Can be prepared 1 day

ahead. Keep frozen.)

 

Preheat oven to 350°F. Line crust with aluminum foil.

Fill with pie weights or dried beans. Bake 15 minutes.

Remove weights and foil. Bake until golden and set,

about 10 minutes longer. Cool.

 

For filling:

Toss apples and lemon juice in medium bowl. Melt

butter in heavy large skillet over medium-high heat.

Stir in sugar and cinnamon. Add apples; sauté until

coated with cinnamon butter and crisp-tender, about 5

minutes. Whisk cider and cornstarch in small bowl. Add

to apples. Bring to boil, stirring constantly.

Transfer apple mixture to large bowl. Mix in

applesauce. Cool completely. (Crust and filling can be

made 1 day ahead. Cover crust; let stand at room

temperature. Cover and chill filling.)

 

For topping:

Preheat oven to 350°F. Using fingertips, rub all

ingredients in bowl until moist clumps form.

 

Place filling in crust. Sprinkle topping over apples.

Bake until topping is golden brown, about 40 minutes.

 

Makes 8 servings.

 

 

 

 

 

 

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